Full Procedure:
I use a large alloy pan pot.
Start by browning entire meat content in ONE Tablespoon of Olive Oil
once meat is 80% brown, start in w/ the envelopes of seasoning - adding as it finalizes it's cooking time. scramble meat well - DO NOT drain, as it's sirloin and very limited on how much fat cooks out.
Add Sugar w/ the last envelope of seasoning, add entire tomato sauce and entire can of beans, again don't drain anything, here.
agitate entire ingredients - excluding the pasta.
drizzle in the other tablespoon of olive oil.

Simmer for at least 25 minutes.

Pasta:
One Box of regular spaghetti pasta - add to Olive Oiled rolling boiling water - cover w/ vent - cook for bottom side of the recommended time - So about 9 minutes.
drain and run cool water over it.

I fold mine all together and freeze via the deep tupperware sealable containers.

It's delicious.

Let me know if you have any questions, this is simple and no culinary break through, for sure; but very tasty and hearty ANNNND economical.

I'm having a problem with something called "chili mac" that uses "spaghetti". Anyone else having this problem?

From a technical standpoint, yes. Red dropped the ball there, but after eating so-called "Chili Mac" in the Army in about a thousand different forms, I'm willing to give him a pass as long as it stands up to the taste test.

My only problem with the recipe has already been called out in terms of packaged chili seasonings...but again, it's Chili Mac. There has to be some leaway given in all aspects.

I hate to say it, but that recipe isn't even close. Believe it or not, there are no tomato products used in Fred & Red's chili. Also, there are no beans in spaghetti red.
Here's a recipe that pretty much nails it:http://wegottaeat.com/travis/recipes...d-chili-recipe

Note - I don't know if this is the actual thing or not. It's based on two look-alike recipes I found by Googling, and a third that appeared in the Joplin Globe a few months ago. I've made a few very minor changes to the ingredient ratios, but fundamentally it's the same recipe as published in those sources.

If the chili gets too thick, add a little more water - you know what the consistency should be, so you'll know if/when this is necessary.

Two of the online recipes call for using the fattiest ground beef and NOT draining the fat after the beef has browned. I've made it both ways and much prefer to drain. But if you opt to leave the grease in, reduce the water to 2 C during the first simmer and 1/2 C during the second.

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To scale this recipe to make a 3-lb batch of chili, follow the instructions above but make these substitutions:

Its headquarters is in Lenexa ks. Think its made there also. This is the only Chilli spice that satisfies me when I make at home. It reminds me of chilli we had as kids when we would play all day outdoors in the snow. We would com in and mom would have chilli for us.

Its headquarters is in Lenexa ks. Think its made there also. This is the only Chilli spice that satisfies me when I make at home. It reminds me of chilli we had as kids when we would play all day outdoors in the snow. We would com in and mom would have chilli for us.